I'm not a big fan of tea---it comes across as sort of bland and non-committal, but I like a Chai Tea Latte once in a while. I have gotten a few emails asking if I could make them in the crockpot, so yesterday I did. I ended up combining a few recipes because many of the ones on the Internet ask for "chai spices" or some sort of "chai concentrate" that I didn't want to buy (and it sort of seemed like cheating). I did have to buy cardamom pods, and was surprised at how expensive they were (they're less expensive than the ground, but oh my, this must be a luxury-spice or something.) I'm going to head over to Lydia's later to figure out what to do with my leftover cardamom.

Put everything into your crockpot. I used a 4 quart. Anything over a 2 quart will work just fine. Float the cinnamon sticks, cardamon pods, and tea bags on top.

Cover and cook on high for 2 hours, or until heated through. I cooked ours on low for 2 hours and another hour on high.

Press the tea bags against the side of the crockpot with a spoon to release the last bit of tea-goodness and ladle into mugs.

The Verdict.

Out of the different hot beverages I've made this year, this was our least favorite, but it's because we just aren't fans of tea. Adam and I joked that a shot of espresso would really liven it up. But! If you like tea, and are spending $4 for a grandeChai Tea Latte a few times a week, you should give this a try. I put it on before we left for the town's tree lighting ceremony, and the house smelled marvelous when we returned.

Just a note. I also love Chai tea. There is a brand called Stash that makes Chai tea bags. It comes in a red box. Its basically just black tea and the spices, you brew it and add your own milk and honey. Very quick, easy, cheap chai tea. They also make the same thing but its Double Spice and its the best thing in the world!

You can use some of your cardamom to perfume a rice pilaf. Heat oil in a heavy frying pan and sautee about 8 pods for a minute or two, along with 10 whole cloves and a stick of cinnamon. If the pan has a lid, you can use it as a shield because the pods puff up and sometimes explode, which is quite thrilling. Then dump 2 cups of basmati rice in the pan and stir for several minutes until the rice just starts to turn golden, add 4 cups of water (and if you have any saffron you can throw some of that in too) and simmer, covered, for 15minutes, then turn the heat down as low as it will go and cook another 10 minutes. If you do use saffron, take about a teaspoonful of the threads and mash them up with a spoon, then add a tablespoon or so of hot water and stir. Then add the safron water to the rice/water and stir.

By the way, this has little to do with crockpots. It's just a way to protect you from using any of the cardamom for more crockpot chai.

This sounds great! Wish I could have given you some of my cardamom pods. I got a 1 pound bag for $4.50 at an Indian grocery store down the street from me, but I only needed 4 pods for my recipe. I highly recommend checking out ethnic grocery stores for cheap high quality spices. I got a pound for less money than a tiny jar at the regular grocery store, and they have lots of more exotic spices that are fun to try out! Can't wait to use some of my cardamom in the chai!LOVE your blog!

I'm so glad you found some good info about cardamom in my pantry! Your recipe sounds amazing, and as I've promised to learn more about how to use my slow cooker, this is going right on my list of recipes to try.

We had an open house this weekend and I made the mulled wine in my big oval crokpot. Dumped everything in around noon and by the time guests arrived id was wonderful. My Trader Joes is a no alcohol store so I bought a Box-O Wine. Franzia. it is a 5 litre and I used most of it and bought OJ with pulp floated some slices and added sugar and spice to taste. It was a big hit, Thanks

I married into a Norwegian American tradition and I only know it as an ingredient in the yummy baked goods all the ladies turn out at Christmas: braided breads, muffins, cookies...Oh, I also have made a fruit salad coating that mixes vanilla, cardamom and brown sugar into sour cream. Really good on grapes!

How interesting to me that this exotic and expensive spice found it's way into Scandinavian culinary tradition which is fondly called blond and bland (and thrifty). I guess the powdered cardamom fits the blond part better than say, cinnamon...

And I second Alisha Joy in that I will miss checking on the daily crock pot update. Will you consider doing anything for 2009?

Has anyone else tried this? I just did, and it is sooo not like the chai I am used to. Steph, I hate tea, but just in the past few weeks have become a chai addict. I am going to keep working on a chai recipe. Maybe I'll find one we both love! I tried another this evening too, and it was awful...hmm off I go to try some more things. ohhhh the wasted pods!!!

I noticed in your recipe you say to squeeze the tea bag... and this may be the reason you don't like tea.

Your tea will be bitter when you do this - we drink both coffee and teas and I learned years ago that both my hot and 'iced' tea are better tasting without the squeeze.

I'm happy to see that so many (most) of your recipes are GF... we are learning to adjust our family recipes to accommodate my daughters change in diet. We had a lovely delicious holiday meal this week and I look forward to sending her a link to your blog. Thanks!

IIRC, you are fond of Thai food, so you could try using cardamom to make your own Thai iced coffee. Google will produce many recipes, but the common spices used are cardamom, cinnamon, and star anise. Also, cardamom shortbread is To. Die. For. Lastly, my husband bought a 3.5 oz package of cardamom powder at an Indian grocery for $3.49, still expensive but much less than $16 (I think) for a 1-oz Spice Islands jar at the grocery store.

I am so used to buying herbs in bulk, & rarely pay more than a couple of dollars! (Mountain Rose is a great source for herbs, oils, clay, etc.

I love to use a bit of cardamom in things, & just peel & grind the inner seeds in a wee mortar & pestal when I need to. (just used 3 in a recipe the other day)

When I lived at a resort, one of my housemates worked in the kitchen, & would brew up fresh chai every few days, chopping fresh ginger, & using whole spices. The other housemate & I would gladly drink it, but rarely helped (he sounded like the little red hen - 'you gals could make it, too!') - it was SO good! I don't think he added the tea till later (& prob bulk, rather than bags!)

I would try a blend of 3 tsp rooibos, 3 tsp green tea, steeping those for < 5 minutes just before drinking, steeping tea for 2 hours brings out all the tanins & makes it bitter! For a group, each person could steep a bag of tea of their choice in their cup of the Chai latte spices.& I'd use coconut milk :)

Here's an idea for using your cardamom in coffee. In the crockpot, combine a pot of strong coffee (8-10 c.), 1c. sugar, and some cinnamon sticks and cardamom pods. Serve with a dollop of whpped cream on top.

This is way late, but you can buy a quarter pound of cardamom seeds at an Indian grocery store for about the same as one of those little jars in the supermarket. It's insane how much they rip us off on spices we are unfamiliar with!

Hi Steph: I've been making this recipe every two or three days since I discovered it here a coupla months ago. The one change worth mentioning (and this is true too of the gingerbread latte) is that it works better with whole spices. Ground spices give the beverage a silty texture. Use whole spices and strain them out at the end. (Straining lets you use loose-leaf tea, too, if you prefer).

Also: I do about double the cardamom, but I only use the seeds. Not sure it really makes a difference whether you remove the pods or not, but I do recommend the extra cardamom.

Made this as it is the first time... tasted okay, so I made a few tweaks: use whole spices (like someone else recommended), take the seeds out of the cardamom pods, used 3c milk & 3c water, use 6bags of tea (will work with decaf next time) & 4 tbsp confectioner sugar (will try honey or agave next time). This one was almost as good as the ones I've been spending my $$ on... = )

Thanks for the recipes Stephanie.. already have a few that I'm going to try. Keep up the good work.